Servings: 2-3
Ingredients:
Content
|
Quantity
|
Comment
|
Rice idli
|
4
|
Leftover / fresh, cubed
|
Onion
|
1 small
|
Chopped finely
|
Coriander leaves
|
2 tbsp
| |
Green chillies
|
2 medium
|
Chopped finely
|
Besan
|
½ cup
| |
Rice flour
|
2 tbsp
| |
Salt
|
To taste
| |
Chilli powder
|
½ tsp
| |
Water
|
¼ cup
| |
Oil
|
To deep fry
|
Method:
Pulse the idli’s in a chutney grinder. Add onions, green chillies, coriander leaves and knead it well to incorporate all the onions and green chillies. Make equal sized roundels of the dough. Set aside.
Mix besan, rice flour, salt, chilli powder and water to form a batter of dosa consistency. Add more water if required. Ensure that the batter is a bit thick.
Heat oil on medium flame for deep frying. Dip the idli dough roundels prepared earlier in the besan mixture and drop one by one in the oil. Deep fry till golden brown in color.
Serve as it is or with spicy chutney.
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